These classic oatmeal raisin cookies are made with brown sugar, cinnamon, vanilla and lots of oats. They're soft and chewy, never dry, and definitely win in the flavor and texture categories for the perfect, homemade oatmeal raisin cookie.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt. Set aside
In a large bowl using an electric mixer, beat together the butter, brown sugar and granulated sugar until fluffy (about 2 minutes).
Beat the honey, vanilla extract and egg into the butter mixture.
With the mixer on low speed, beat the flour mixture into the butter mixture.
Stir in the oats and raisins. The batter will be sticky.
Cover the bowl with plastic wrap, and refrigerate for 30 minutes or overnight.
When ready to bake, preheat the oven to 350F (180C) degrees. Line 2 cookie sheets with parchment paper.
Using a cookie scoop or tablespoon, form the dough into balls of about 1 to 1.5 tablespoons and place 2 inches apart on the lined cookie sheets.
Bake 1 tray at a time, on the middle rack of the oven for 9-11 minutes or until the tops look just set.
Remove from the oven and cool fully on the cookie tray.
Oats: This recipe is developed using large rolled oats (sometimes called old-fashioned oats). Quick oats will work, but I personally prefer the texture with large rolled oats. Do not use instant oats or steel-cut oats (AKA Irish oats).
Freezing Cookie Dough: Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake form frozen, as directed in the recipe. They will need 1-2 minutes longer baking.
Storage: Store cookies in an airtight container at room temperature for up to 4 days. Baked and cooled cookies can be frozen in a freezer safe container for up to 3 months, then thaw overnight in the fridge.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 24 uniform cookies.